CANCER FIGHTING FOODS, HERBS & SPICES

The National Cancer Institute estimates that roughly one-third of all
cancer deaths may be diet related. What you eat can hurt you, but it can
also help you. Many of the common foods found in grocery stores or
organic markets contain cancer-fighting properties, from the
antioxidants that neutralize the damage caused by free radicals to the
powerful phytochemicals that scientists are just beginning to explore.
There isn't a single element in a particular food that does all the
work: The best thing to do is eat a variety of foods.

The
following foods have the ability to help stave off cancer and some can
even help inhibit cancer cell growth or reduce tumor size:

AVOCADOS ❥ are rich in glutathione, a powerful antioxidant that attacks
free radicals in the body by blocking intestinal absorption of certain
fats. They also supply even more potassium than bananas and are a strong
source of beta-carotene. Scientists also believe that avocados may also
be useful in treating viral hepatitis (a cause of liver cancer), as
well as other sources of liver damage

CRUCIFEROUS VEGETABLES ❥
broccoli, cauliflower, kale, Brussels sprouts, and cabbage contain two
antioxidants, lutein and zeaxanthin that may help decrease prostate and
other cancers

Broccoli, cabbage, and cauliflower ❥ have a
chemical component called indole-3-carbinol that can combat breast
cancer by converting a cancer-promoting estrogen into a more protective
variety. Broccoli, especially sprouts, also have the phytochemical
sulforaphane, a product of glucoraphanin - believed to aid in preventing
some types of cancer, like colon and rectal cancer. Sulforaphane
induces the production of certain enzymes that can deactivate free
radicals and carcinogens. The enzymes have been shown to inhibit the
growth of tumors in laboratory animals. However, be aware that the
Agriculture Department studied 71 types of broccoli plants and found a
30-fold difference in the amounts of glucoraphanin. It appears that the
more bitter the broccoli is, the more glucoraphanin it has. Broccoli
sprouts have been developed under the trade name BroccoSprouts that have
a consistent level of sulforaphane - as much as 20 times higher than
the levels found in mature heads of broccoli

Studies show that consumption of GREEN AND YELLOW LEAFY VEGETABLES ❥ has been associated with lower levels of stomach cancer

CARROTS contain a lot of beta carotene, which may help reduce a wide
range of cancers including lung, mouth, throat, stomach, intestine,
bladder, prostate and breast. Some research indicated beta carotene may
actually cause cancer, but this has not proven that eating carrots,
unless in very large quantities - 2 to 3 kilos a day, can cause cancer.
In fact, a substance called falcarinol that is found in carrots has been
found to reduce the risk of cancer, according to researchers at Danish
Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head of the
research department, explained that isolated cancer cells grow more
slowly when exposed to falcarinol. This substance is a polyacethylen,
however, so it is important not to cook the carrots

CHILI
PEPPERS and JALAPEÑOS ❥ contain a chemical, capsaicin, which may
neutralize certain cancer-causing substances (nitrosamines) and may help
prevent cancers such as stomach cancer

FIGS ❥ apparently have a
derivative of benzaldehyde. It has been reported that investigators at
the Institute of Physical and Chemical Research in Tokyo say
benzaldehyde is highly effective at shrinking tumors, though I haven't
seen this report. In addition, the U.S. Department of Agriculture says
figs, which contain vitamins A and C, and calcium, magnesium and
potassium, may curtail appetite and improve weight-loss efforts. Fig
juice is also a potent bacteria killer in test-tube studies

FLAX ❥ contains lignans, which may have an antioxidant effect and block
or suppress cancerous changes. Flax is also high in omega-3 fatty acids,
which are thought to protect against colon cancer and heart disease.
See Budwig diet for a specialized diet using flax seed oil and cottage
cheese. (For studies about flax seed and flax oil, go to our Important
News or Archives Page)

GARLIC ❥ has immune-enhancing allium
compounds (dialyl sultides) that appear to increase the activity of
immune cells that fight cancer and indirectly help break down cancer
causing substances. These substances also help block carcinogens from
entering cells and slow tumor development. Diallyl sulfide, a component
of garlic oil, has also been shown to render carcinogens in the liver
inactive. Studies have linked garlic — as well as onions, leeks, and
chives — to lower risk of stomach and colon cancer. Dr. Lenore Arab,
professor of epidemiology and nutrition at the UNC-CH (University of
North Carolina at Chapel Hill) schools of public health and medicine and
colleagues analyzed a number of studies and reported their findings in
the October 2000 issue of the American Journal of Clinical Nutrition.
According to the report, people who consume raw or cooked garlic
regularly face about half the risk of stomach cancer and two-thirds the
risk of colorectal cancer as people who eat little or none. Their
studies didn't show garlic supplements had the same effect. It is
believed garlic may help prevent stomach cancer because it has
anti-bacterial effects against a bacterium, Helicobacter pylori, found
in the stomach and known to promote cancer there

GRAPEFRUITS ❥
like oranges and other citrus fruits, contain monoterpenes, believed to
help prevent cancer by sweeping carcinogens out of the body. Some
studies show that grapefruit may inhibit the proliferation of
breast-cancer cells in vitro. They also contains vitamin C,
beta-carotene, and folic acid

RED GRAPES ❥ contain
bioflavonoids, powerful antioxidants that work as cancer preventives.
Grapes are also a rich source of resveratrol, which inhibits the enzymes
that can stimulate cancer-cell growth and suppress immune response.
They also contain ellagic acid, a compound that blocks enzymes that are
necessary for cancer cells - this appears to help slow the growth of
tumors

KALE ❥ has indoles, nitrogen compounds which may help
stop the conversion of certain lesions to cancerous cells in
estrogen-sensitive tissues. In addition, isothiocyanates, phytochemicals
found in kale, are thought to suppress tumor growth and block
cancer-causing substances from reaching their targets

LICORICE
ROOT ❥ has a chemical, glycyrrhizin, that blocks a component of
testosterone and therefore may help prevent the growth of prostate
cancer. However, excessive amounts can lead to elevated blood pressure

MUSHROOMS ❥ There are a number of mushrooms that appear to help the
body fight cancer and build the immune system - Shiitake, maitake,
reishi, Agaricus blazei Murill, and Coriolus Versicolor. These mushrooms
contain polysaccharides, especially Lentinan, powerful compounds that
help in building immunity. They are a source of Beta Glucan. They also
have a protein called lectin, which attacks cancerous cells and prevents
them from multiplying. They also contain Thioproline. These mushrooms
can stimulate the production of interferon in the body. Extracts from
mushrooms have been successfully tested in recent years in Japan as an
adjunct to chemotherapy. PSK is made from the Coriolus Versicolor.
Maitake mushroom extract is PCM4

NUTS ❥ contain the
antioxidants quercetin and campferol that may suppress the growth of
cancers. Brazil nut contains 80 micrograms of selenium, which is
important for those with prostate cancer. (Note: Many people are
allergic to the proteins in nuts, so if you have any symptoms such as
itchy mouth, tight throat, wheezing, etc. after eating nuts, stop.
Consider taking a selenium supplement instead or work with someone on
how to eliminate this allergy)

ORANGES AND LEMONS ❥ contain
Iimonene which stimulates cancer-killing immune cells (lymphocytes,
e.g.) that may also break down cancer-causing substances

PAPAYAS ❥ have vitamin C that works as an antioxidant and may also
reduce absorption of cancer-causing nitrosamines from the soil or
processed foods. Papaya contains folacin (also known as folic acid),
which has been shown to minimize cervical dysplasia and certain cancers

RASPBERRIES ❥ contain many vitamins, minerals, plant compounds and
antioxidants known as anthocyanins that may protect against cancer.
According to a recent research study reported by Cancer Research
2001;61:6112-6119, rats fed diets of 5% to 10% black raspberries saw the
number of esophageal tumors decrease by 43% to 62%. A diet containing
5% black raspberries was more effective than a diet containing 10% black
raspberries. Research reported in the journal Nutrition and Cancer in
May 2002 shows black raspberries may also thwart colon cancer. Black
raspberries are rich in antioxidants, thought to have even more
cancer-preventing properties than blueberries and strawberries

RED WINE ❥ even without alcohol, has polyphenols that may protect
against various types of cancer. Polyphenols are potent antioxidants,
compounds that help neutralize disease-causing free radicals. Also,
researchers at the University of North Carolina's medical school in
Chapel Hill found the compound resveratrol, which is found in grape
skins. It appears that resveratrol inhibits cell proliferation and can
help prevent cancer. However, the findings didn't extend to heavy
imbibers, so it should be used in moderation. In addition, alcohol can
be toxic to the liver and to the nervous system, and many wines have
sulfites, which may be harmful to your health. Note: some research
indicates that alcohol is considered a class "A" carcinogen which can
actually cause cancer - see http://www.jrussellshealth.com/alccanc.html. You should probably switch to non-alcoholic wines

ROSEMARY ❥ may help increase the activity of detoxification enzymes. An
extract of rosemary, termed carnosol, has inhibited the development of
both breast and skin tumors in animals. We haven't found any studies
done on humans. Rosemary can be used as a seasoning. It can also be
consumed as a tea: Use 1 tsp. dried leaves per cup of hot water; steep
for 15 minutes

SEAWEED and other SEA VEGETABLES ❥ contain
beta-carotene, protein, vitamin B12, fiber, and chlorophyll, as well as
chlorophylones - important fatty acids that may help in the fight
against breast cancer. Many sea vegetables also have high concentrations
of the minerals potassium, calcium, magnesium, iron, and iodine

SOY PRODUCTS like tofu ❥ contain several types of phytoestrogens —
weak, nonsteroidal estrogens that could help prevent both breast and
prostate cancer by blocking and suppressing cancerous changes. There are
a number of isoflavones in soy products, but research has shown that
genistein is the most potent inhibitor of the growth and spread of
cancerous cells. It appears to lower breast-cancer risk by inhibiting
the growth of epithelial cells and new blood vessels that tumors require
to flourish and is being scrutinized as a potential anti-cancer drug.
However, there are some precautions to consider when adding soy to your
diet. Eating up to 4 or 5 ounces of tofu or other soy a day is probably
ok, but research is being done to see if loading up on soy could cause
hormone imbalances that stimulate cancer growth. As a precaution, women
who have breast cancer or are at high risk should talk to their doctors
before taking pure isoflavone powder and pills, extracted from soy

SWEET POTATOES ❥ contain many anticancer properties, including
beta-carotene, which may protect DNA in the cell nucleus from
cancer-causing chemicals outside the nuclear membrane

TEAS ❥
Green Tea and Black tea contain certain antioxidants known as
polyphenols (catechins) which appear to prevent cancer cells from
dividing. Green tea is best, followed by our more common black tea
(herbal teas do not show this benefit). According to a report in the
July 2001 issue of the Journal of Cellular Biochemistry, these
polyphenols that are abundant in green tea, red wine and olive oil, may
protect against various types of cancer. Dry green tea leaves, which are
about 40% polyphenols by weight, may also reduce the risk of cancer of
the stomach, lung, colon, rectum, liver and pancreas, study findings
have suggested

Tapioca ❥ is derived from the CASSAVA plant. It
is one of the many plants that manufactures cyanide by producing a
chemical called linamarine which releases hydrogen cyanide when it is
broken down by the linamarase enzyme. Spanish researches have been
studying the cassava and attempting to clone the genes from the plant
which are responsible for producing the hydrogen cyanide and then
transfer it to a retrovirus. However, funding for the project has run
out http://news.bbc.co.uk/hi/english/health/newsid_317000/317467.stm for more information on this

TOMATOES ❥ contain lycopene, an antioxidant that attacks roaming oxygen
molecules, known as free radicals, that are suspected of triggering
cancer. It appears that the hotter the weather, the more lycopene
tomatoes produce. They also have vitamin C, an antioxidant which can
prevent cellular damage that leads to cancer. Watermelons, carrots, and
red peppers also contain these substances, but in lesser quantities. It
is concentrated by cooking tomatoes. Scientists in Israel have shown
that lycopene can kill mouth cancer cells. An increased intake of
lycopene has already been linked to a reduced risk of breast, prostate,
pancreas and colorectal cancer. (Note: Recent studies indicate that for
proper absorption, the body also needs some oil along with lycopene)

TURMERIC ❥ a member of the ginger family, is believed to have medicinal
properties because it inhibits production of the inflammation-related
enzyme cyclo-oxygenase 2 (COX-2), levels of which are abnormally high in
certain inflammatory diseases and cancers, especially bowel and colon
cancer. In fact, a pharmaceutical company Phytopharm in the UK hopes to
introduce a natural product, P54, that contains certain volatile oils,
which greatly increase the potency of the turmeric spice

Consumption of FRUITS AND VEGETABLES ❥ has been associated with decreased risk of cancers of the colon and rectum

There are many good books on this topic, including Vern Verona's book on "Cancer Fighting Foods."

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